In a food processor, combine the flour, 1/4 cup of the sugar and 3/4 tsp of the salt. Add the butter and pulse until the mixture resembles coarse crumbs. Add 4 Tbsp cold water and pulse until the dough begins to come together (if necessary, add more water 1 tsp at a time; do not overmix).

Divide the mixture between 2 pieces of plastic wrap. Shape each piece of dough into a 1-in.-thick disk, wrap tightly and refrigerate until firm, about 30 minutes.

Heat oven to 400°F. On a lightly floured surface, roll one disk into a 12-in. circle. Fit it into the bottom and up the sides of a 9-in. pie plate. If necessary, trim along the edge of the dough, leaving a 1/4-in. overhang. On a lightly floured surface, roll the other disk of dough into a 12-in. circle. Using a fluted pastry wheel, pizza wheel or paring knife, cut ten 1-in.-wide strips of dough.

Make the filling: In a bowl, combine the cornstarch, nutmeg, 1/2 cup of the sugar and the remaining 1/4 tsp salt. Add the cherries and almond extract and toss to combine. Spoon filling into pie plate.

Weave the pastry strips over the filling, trim, then crimp as desired.

Brush lattice with the milk and sprinkle with the remaining 1 Tbsp sugar. Place the pie on a rimmed baking sheet and bake for 25 minutes. Cover the edges of the crust with foil to prevent overbrowning and continue to bake until filling bubbles and crust is golden brown, 25 to 30 minutes more. Transfer pie to a wire rack and let cool for at least 1 hour. Serve warm or at room temperature.

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